Today I decided to make some beef stew with the leftover beef stew meat that was in the freezer from when Alyssa made Julia Child’s Boeuf Bourguignon recipe earlier in the month when she was home for winter break. This recipe should be called Alyssa meets Julia. I wasn’t going to make the stew as rich or as

complicated as Julia’s, but I wanted to have a hint of butter and to layer the flavors to give the stew some depth. I also wanted to make the stew without onions or tomatoes, so I
referred to Alyssa’s roasted pepper sauce recipe.

Recipe serves only about three people. Double or triple for a larger amount.
1 lb. beef stew meat, trim and cut into evenly-sized pieces
pinch of kosher salt
1 T olive oil
1 T butter
1 jar roasted red peppers
2 cloves garlic
2 bell peppers, one red, 1 yellow
6 small or 2 large carrots
3 sticks celery
1/2 t. paprika
1 bay leaf
2 T flour, separated

The beef had thawed in the refrigerator overnight. I trimmed the pieces and dredged them in a bit of flour. I added a pinch of kosher salt, now conveniently located in a bowl on
the stovetop thanks to Alyssa. So here’s the recipe:

Melt the oil and butter in a Dutch oven. (I bought myself one on sale over the holidays.) Add the beef in, a few pieces at a time. After they are browned on all sides take them out and put
them in a bowl for awhile. Add a little red wine to deglaze the pan and scrape up all the little brown bits. Drain the jar of roasted peppers and puree the pieces along with the garlic in a
small food processor. Chop the peppers, carrots and celery into bite-sized pieces and add to the pot along with the beef broth. Sprinkle with paprika and saute for a few minutes. Add beef back in and simmer on very low heat for about two hours. Check every once in awhile to make sure it is not burning on the bottom. If the sauce is too liquid, take some of the liquid out and mix with 1 T flour and return to stew. If you don’t mind tomato, a teaspoon or two of tomato paste will also do nicely. Add a bit more salt, if desired.

Serve over noodles or eat with a nice, crusty bread. if you add chunks of potato it should
make a thicker stew. The sauce was a little thin, but it came out pretty well. Very flavorful.

Happy Cooking!

Peggy

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